In a medium saucepan, heat oil and butter over low heat. Cook garlic, shallots, chilies, and lemongrass in oil until fragrant (be careful not to burn the garlic). Stir in chicken stock, coconut milk, ...

There aren’t many soup recipes as simple as this one. It’s made with just 3 ingredients, but really packs a punch in the flavour department thanks to one flavour-bomb ingredient: Thai red curry paste.

We’ve all been there—buying a can of pumpkin puree that somehow ends up forgotten in the back of the pantry. Or maybe you spotted a new squash at the market, couldn’t resist, but now have no idea what ...

Get the recipe: roasted pumpkin soup with fried sage and white truffle oil ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Peel the pumpkin, remove seeds and cut into large cubes. Heat oil in large saucepan and fry the ...

In a large stock pot, heat oil over medium heat. Add onion and sauté about 6 minutes, until onions nearly soft. Add garlic, ginger, all spices and red curry paste. Cook for 3-4 minutes. Stir/whisk in ...

Sautee onions, celery and carrots until slightly caramelized. Add apples, and canned pumpkin and Thai curry. Add chicken stock and simmer for 45 minutes. Puree with hand blender. Add lime zest and ...

· Peel pumpkin and cut into small pieces. · Roast in a hot oven until lightly browned. · Pass through a mouli or mash until very fine. · Add remaining ingredients except chicken stock and heat gently.